Sous Chef - Catering (Temporary) at Feeding Tampa Bay

Tampa, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

28.0

Posted On

04 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Catering, Event Management, Menu Creation, Volume Cooking, Food Safety, Sanitation, Inventory Management, Procurement, Plating, Cost Control, Communication, Organization, Recipe Modification, Dietary Accommodations, Team Leadership

Industry

Non-profit Organization Management

Description

Description POSITION TITLE: Sous Chef, Catering REPORTS TO: Temporary Executive Chef, Catering LOCATION: Fully on-site STATUS: Nonexempt - temporary up to 3 months SALARY: $28.00/hr. COMPANY OVERVIEW Feeding Tampa Bay serves ten counties in West Central Florida and is a leader in hunger relief across our region. Just last year, we served 85M meals to our neighbors through direct service and through our network of 400+ food pantry partners. But, we know food alone won’t solve hunger — that’s why we’re redefining what it means to feed our region. By creating pathways to possibilities for nearly 1 million people, Feeding Tampa Bay connects and convenes solutions, partners and resources that nourish long-term stability. As a member of the Feeding America network, we will work to dismantle barriers for individuals, families and seniors across our area — because it’s possible. SUMMARY Are you a culinary professional who excels in the art of execution? We are seeking a high-energy Sous Chef for a focused 3-month term to partner with our Temporary Executive Chef of Catering. This is a unique "sprint" role perfect for a chef in transition, a contract professional, or someone eager to apply high-level catering expertise to a mission-driven environment. As the secondary lead for our catering operations, you will be the engine behind our event kitchen—turning creative menus into flawlessly executed realities for weddings, corporate galas, and community gatherings. KEY RESPONSIBILITIES Lead the hands-on preparation, cooking, and plating for diverse events, ensuring every dish meets our standards for taste, temperature, and presentation. Oversee the full event lifecycle, from initial prep and load-in to onsite monitoring, restocking, and final breakdown. Partner with the Executive Chef and Event Manager to manage par levels, conduct routine inventories, and handle procurement to fulfill banquet event orders. Maintain a gold standard for food safety (ServSafe) and sanitation, ensuring all equipment is maintained and workspaces remain pristine. Foster a collaborative environment, ensuring labor costs remain optimized. Represent Feeding Tampa Bay with professionalism, building positive relationships with donors, volunteers, and community partners. Requirements To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Excel working in a fast-paced, evolving environment and demonstrate the ability to embrace the FTB’s commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger Minimum 3-5 years in a professional kitchen with a heavy emphasis on large-scale catering and event management. Culinary degree or equivalent experience. Strong working knowledge of food safety protocols and sanitation practices, ServeSafe certification preferred. Ability to create and cook creative menus tailored to specific events. The capability to manage multiple catering events simultaneously with precise timelines. Excellent volume cooking skills, presentation skills, and palette Knowledge of cooking techniques, ingredients, and flavors, and be able to create and modify recipes and menus. Ability to work with different dietary restrictions and accommodate a client's request. Strong organizational skills. Excellent communication and interpersonal skills. Proficiency in food cost control and inventory management. Proficient in computer skills in Word, Excel, G-Suite, Zoom, and the kitchen computer production system Ability to handle many tasks at once and effectiveness in a fast-paced work environment, with good decision-making skills and the ability to proactively make changes as needed Ability to remain in a stationary position for extended periods, and move about the kitchen to access food, tools, and equipment. Ability lift up to 50lbs Assist in other areas of the kitchen as needed. Work hours can be flexible and may include evenings, weekends, and holidays, especially during peak event seasons.

Responsibilities

The Sous Chef will lead the hands-on preparation, cooking, and plating for diverse catering events, ensuring high standards for taste and presentation. This role involves overseeing the full event lifecycle, managing inventory, and partnering with the Executive Chef and Event Manager.